Vegan Mie Ayam

Discover the tantalizing flavors of Vegan Mie Ayam, a plant-based twist on the classic Indonesian street food favorite. This hearty and satisfying dish features springy, egg-free wheat noodles smothered in a savory tofu and oyster mushroom sauce, rich with the umami notes of dark soy sauce and sweet soy sauce (Kecap Manis). Tender blanched bok choy adds a fresh, nutritious element, while crispy fried shallots and a squeeze of lime offer the perfect finishing touch. Quick to prepare in under an hour, this recipe’s balance of textures and flavors makes it a crowd-pleasing option for vegans and anyone looking to explore Indonesian cuisine. Serve up this comforting, flavorful bowl for a vibrant, Southeast Asian-inspired meal that's as nourishing as it is delicious!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams dried egg-free wheat noodles
• 250 grams firm tofu
• 200 grams oyster mushrooms
• 200 grams bok choy
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce (Kecap Manis)
• 1 tablespoon sesame oil
• 3 cloves garlic
• 1 inch piece ginger
• 500 ml vegetable broth
• 3 spring onions
• 3 tablespoons fried shallots
• 1 lime
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 2 tablespoons cooking oil

Directions

Step 1

Press the tofu for at least 15 minutes to remove excess water, then cut into small cubes.

Step 2

Finely chop the garlic and ginger, and slice the spring onions. Separate the green and white parts of the spring onions.

Step 3

In a bowl, mix the dark soy sauce, light soy sauce, and sweet soy sauce. Set aside.

Step 4

Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.

Step 5

In the same pan, add another tablespoon of oil, and sauté the chopped garlic and ginger until fragrant.

Step 6

Add the white part of the spring onions, then add the sliced oyster mushrooms and sauté until softened.

Step 7

Return the tofu to the pan, pour in the sauce mixture, and stir to combine.

Step 8

Add vegetable broth, bring to a simmer, and let cook for about 10 minutes to absorb the flavors. Season with salt and pepper to taste.

Step 9

Meanwhile, cook the egg-free wheat noodles according to package instructions. Drain and toss with a teaspoon of sesame oil to prevent sticking.

Step 10

Briefly blanch the bok choy in boiling water until just tender, then drain.

Step 11

To assemble, divide the noodles into bowls. Top with tofu mushroom sauce and blanched bok choy.

Step 12

Garnish with green parts of spring onions, fried shallots, and a wedge of lime.

Step 13

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1985.0g)

Amount per serving	% Daily Value*
Calories	2289.1

Total Fat 71.5g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 7328.6mg	0%
Total Carbohydrate 340.9g	0%
Dietary Fiber 35.8g	0%
Total Sugars 46.9g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 991.4mg	0%
Iron 21.1mg	0%
Potassium 4599.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 15.8%

Carbs: 57.2%